Scrambled Eggs with Peppers & Kale
Time: 15 minutes
Heat the olive oil in a skillet over medium heat. Add the red bell pepper and kale leaves and sauté until softened, about 5 to 7 minutes.
While the veggies are cooking, crack the eggs into a bowl and season with salt and pepper. Beat gently with a fork until well combined.
Push the veggies to one side of the pan and pour the beaten eggs onto the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.
Divide between plates and enjoy!
Serve with toast, roasted potatoes, or sweet potatoes.
Egg-free? Use mashed tofu.